Caviar in Abu Dhabi

It’s one of the most opulent dishes you can order in a restaurant, and caviar has made such a strong impression in the city that it appears on many menus and is also easily available to buy in stores. Although it’s on the pricey side and might cause an eyebrow or two to raise, it’s well worth the investment, especially for special occasions.

Caviar exclusively refers to the eggs extracted from certain kinds of fish. There are many kinds available, such as beluga and sturgeon. There are some fanatics who claim that only real caviar comes from sturgeon exclusively, while others include different species of fish such as the North Atlantic salmon.

We sampled the pricey fish eggs at Cloud Nine at the Sheraton Abu Dhabi Hotel & Resort. Three options were available on the menu and we settled on beluga, with 50gms setting us back Dhs1,550. What arrived was a large tray overflowing with all kinds of trimmings and condiments for a food usually used as a garnish. The tiny jar sat on a bed of ice and was surrounded with plates of parsley, onions, egg yolk, egg white, sour cream blinis and toast. Of all the accompaniments available, our favourite was just sprinkling a few drops of lemon.

It should be said that those who don’t like the strong taste of fish such as mackerel or anchovies probably won’t be too keen on the taste of caviar. A tiny amount is bursting with flavours from the sea, and although many claim it is an acquired taste, the truth is if you love seafood, there is very little you can dislike about caviar (apart from the price).

For those who would rather not invest in a little jar at a posh venue, you can have the real thing delivered to your door at a fraction of the cost. Lemberg is a company that offers online deliveries and carries a wide range of caviars; such as 50gms of Bowfin caviar for Dhs74.
www.lemberg-caviar.com (050 518 3504). Cloud Nine is open daily noon-2am, Sheraton Abu Dhabi Hotel & Resort (02 697 0323).

The expert opinion

We spoke to Cyril Calmet, chef de cuisine at Pearls & Caviar, on why fish eggs are the ultimate dish.

What sort of caviar do you use at Pearls & Caviar?
We use Iranian beluga, Caspian ostera, Caspian beluga and gold sturia.

Is there any particular reason that you use these brands?
We use it because of the name of our restaurant; it is expected that in a fine dining restaurant that you would be able to try caviar and because it is a beautiful ingredient.

What are the differences between beluga and sturia?
Sturia is a brand from France that is a younger caviar. The taste is more subtle and the grain is different. The Iranian caviar is a much higher quality. It has a darker grain and the taste is just amazing.

What sort of special care do you have to take with caviar?
It needs to be kept in the fridge and it has a very short expiry date of about two weeks. You also need to serve it with a special caviar spoon so that the caviar doesn’t take on a metallic taste.

Is it true that higher grades don’t need special embellishment? Is this why beluga is served simply on a blini or melba toast?
I personally believe this is the best way to eat caviar. It’s great served simply on a blini or on small mashed potatoes.

Do you like using it as an ingredient? And why?
Yes, we use it a lot in the restaurant. The flavour is beautiful and very unique and it looks really good when it’s presented on the dish.

What is your favourite way to present it and to serve with? What do you think it is best accompanied with?
I like it served in the tin and presented simply on a plate in small portions. We also serve it with our lobster dish and also our sole dish.
Pearls & Caviar is open Sat-Thu 7pm-11.30pm, Fri 1pm-4pm. Shangri-La Hotel Qaryat Al Beri (02 509 8777).